Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver’s acclaimed Dirty Apron Cooking School. Featuring more than eighty of the school’s time-tested signature dishes.

Canadian Cheese: A Guide promises to add excitement to readers’ appetites for cheese. It helps make sense of the many cheeses available at grocery stores, cheese boutiques and fromageries, and helps to break the pattern of buying the same, familiar cheese.

Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.

From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.

No chef in Canada is more respected for his devotion to local, seasonal, sustainable gastronomy, and his relentless pursuit to define and celebrate Canada’s unique regional culinary character, than Jamie Kennedy.

Sobo started out in 2003 as a purple food truck. Despite its remoteness, it attracted rave reviews from food media across North America, with the likes of Saveur magazine calling it: “perhaps the most exciting lunch stand in North America”.